Ok. So here’s another reason I should just go all grain…
I don’t know how great Munich malt extract is. It seems the brands that produce Munich malt extract mix it with a base malt. None of the descriptions I read stated that they were 100% Munich malt.
They cut it with some percentage of base malt, which is good…I guess…if you just want to brew with one type of malt extract and it happens to be Munich.
I want to brew with both Pilsner and Munich malts…and if I go back to extract... Read Full Story
Disclaimer: Even if you are not a homebrewer, this article is still worth reading, as it may improve your knowledge of beer and the flavors within.
As Mike has stated before, ascertaining good information on a given yeast strain is hard to find
. Yes, one can search around on homebrewing forums; however, I find such tools difficult to navigate and the information is often faulty.
Choosing a yeast is one of the most important steps in the building of a recipe, in my opinion. The... Read Full Story
BACK in 2006 Epic brewer Luke Nicholas brewed a festive beer for BrewNZ.
The brew was assertively called Mayhem and threatened to “willfully maim and cripple the palates of the most extreme hop head”. Formulated as a bigger bolder stronger version of the award winning Epic Pale Ale, Mayhem caused a real stir amongst those who tried it.
Mayhem was packed full of the same resinous piney stone fruit laced American hop aromas and flavours as Epic Pale Ale but with a higher level of intensity... Read Full Story
One of the first set of questions beginning homebrewers have is: " What should I ferment my beer in? ", " What are the different types of fermenters available? ", " Is one fermenter better than the other? " and " What does a fermenter cost? ". Selecting a primary fermentation vessel that will convert your wort into beer and act as a place for your yeast to go to work in is not always a trivial task. There are many options ranging from the very inexpensive plastic bucket all the way up to the... Read Full Story
This is part two in a 2-part series on choosing a fermenter for your homebrewing. In this article we will examine some of the more advanced models of fermenters that are available to homebrewers. In part one , we looked at some of the basic forms of fermenters including plastic buckets, Better Bottle carboys and glass carboys. For those of you who have been homebrewing for a while and are ready to step up to something a bit more advanced, we'll examine some of the more expensive and larger... Read Full Story
I was thinking for my first lager that I would “go back to extract” just so I could focus all my energies on the fermentation temperature control. I guess with a few all grain batches under my belt I could do the whole process, but I sorta want to know if lagering without a fridge is really doable and want to take the issues of messing up the beer on brew day out of the equation.
What do you think? Am I just being overly cautious? Should I just go for it?
The grain bill for the... Read Full Story
After a long hiatus, this blog finally turns it's head back towards an old favorite Oregon brewery - Rogue Ales of Newport, Oregon. Rogue is well known for making a wide variety of beer including some pretty potent distilled spirits. Seeing how I'm a big stout fan I wanted to try out one of Rogue's darker brews and when I spotted their Rogue Shakespeare Stout on the shelf I picked one up. Rogue 22oz bottles are well known for that familiar Rogue guy image and on this bottle we see him... Read Full Story
As I’ve mentioned before , it’s sometimes hard to find good information about a given strain of yeast. I experienced this a great deal with one of the White Lab yeasts that I used (I plan on writing about it when the beer is done). We’ve decided to take on this topic by writing an evaluation of particular strains we’ve used to brew. Our experience will hopefully be the gateway for more discussion, understanding, and knowledge about yeast usage within the context of homebrewing. At any... Read Full Story
Brewing Kits are like micro versions of the large scale manufacturing of commercial breweries. Brewed beverages may be alcoholic or non-alcoholic. The common characteristic of these drinks is that they all went through a fermentation process.
Wine brewing process mainly involves the mixing of wine yeast – not the beer yeast which ferments faster, the sugars, and the different flavours – usually from fruits that are in season.
Commercial beers generally follow a common process whatever... Read Full Story
Homebrew Recipes are as interesting as water color is to children. You mix ingredients in different ways and different shares to achieve a multitude of effects. Home brewing is really like mixing a palette of colors. You know that blue plus yellow is green. But how green is green would vary according to the blue and yellow proportions. It is very similar to your brew. You have a recipe. You know that adding all of these ingredients would give you beer. But varying the amount of each... Read Full Story
